Pumpkin Bread, Low Fat and Delicious
Pumpkin Bread Tastes Milder Than Pumpkin Pie
I am always on the look out for quick bread and muffin recipes which are low fat and healthy. I began this habit a few years ago when I lost quite a bit of weight, and needed to change my eating habits. There are many little ways to cut calories in baking. You do not ever have to use oil, you can substitute cooking spray for your baking dish or muffin cups. Oil or butter, fats supposed to be creamed with sugar, can be replaced with plain or vanilla yogurt, unsweetened applesauce, or prunes sauteed in a food processor. This can be in combination, or just one of the items can be used, depending on the flavor you are trying to achieve in your baking. Sometimes if the recipes calls for 1 cup of butter, I use one half cup of vanilla yogurt, and one half cup of unsweetened applesauce. Once you start thinking of ways to cut fat and calories, you will find other ways to bake great tasting things that you can eat without guilt! I also have a vegetarian in the house, so seek out recipes for foods with good, nutritious fruits and vegetables.
Ingredients for Pumpkin Bread
Pumpkin Bread, Sheet Cake, or Muffins
Once you begin experimenting with recipes, you will find yourself getting bolder and changing ingredients quite easily. This recipe makes two 9" X 5" loaves of pumpkin bread, and it freezes well too. So its really handy to have the "extra" one in case you have unexpected guests! The same list of ingredients in the same amount will also yield one 9" X 12" sheet cake, which I decided to make here. I could also have made two dozen muffins with this same mixture. All three forms of the recipe would be baked at 350 degrees. The loaves should stay in the oven and bake for 1 hour, and the 9" x 12" sheet cake pictured below took 1 hour and 10 minutes in the oven. If I had made two dozen muffins, I would check them at 20 minutes, the same way I would have checked the loaves or sheet cake, and you know its done when a toothpick inserted inside the cake comes out clean. Any cake in the oven which is done also begins to pull away from the sides of the pan, and if you touch it lightly with a clean finger, it should spring back up right away. This will also be lightly brown. So you don't have to follow the rules completely by the book when you cook, a little experimentation sometimes yields great results.
Pumpkin bread is popular at Thanksgiving and Christmas. It comes in handy when you have extended family and other guests staying over for the holidays. This bread is sweet enough to serve as a dessert, but also healthy enough to serve for breakfast, since it's a holiday and you may want to splurge. Or it tastes like you are spluring, don't forget, the only fat in this recipe is from the nuts, and that's good fat! Enjoy it in good health!
3 Cups flour
1/2 teaspoon ground Jamaican ginger
1/4 cup unsweetened applesauce
1 cup raisins
2 teaspoons baking powder
1/2 teaspoon nutmeg
2 cups white or sugar in the raw
I cup finely chopped walnuts (or pecans)
2 teaspoons baking soda
1 teaspoon salt
A few extra spoons full of nuts for garnish
1 1/2 teaspoons cinnamon
1/4 cup vanilla yogurt
1 28 oz canned Pumpkin (NOT pumpkin pie filling)!
Powdered sugar shaken over a doily makes
a lovely garnish too!
Use Pumpkin, NOT Pumpkin Pie Mix!
Pumpkin Bread Mixing and Baking Instructions
Preheat your oven to 350 degrees. Use no fat cooking spray on your pans or muffin papers. Use one bowl for your dry ingredients. Add to it the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and set aside. In a larger bowl, mix your yogurt, applesauce, and sugar, beating with a mixer. Add the eggs one at a time, and beat well after each addition. Open your can of pumpkin. Add parts of your flour mixture alternated with the pumpkin to the sugar and egg mixture in the other bowl. Do not overmix if you are making the breads or muffins. If you are making the sheet cake, you may mix for about 3 minutes. Fold in your raisins and nuts, reserving some nuts to garnish the top if you wish. I have given you approximate baking times above, depending on which way you decide to use your batter, bread, muffins or sheet cake. Bake until an inserted toothpick comes out clean. Allow to cool. Can be frozen
Pumpkin Cake Is A Versatile Recipe
I hope you enjoy this recipe as much as my friends and family do. It's always popular at holiday gatherings. It is also a nice and easy dessert recipe if you are cooking for the family of a sick friend or neighbor. Since it has such healthy ingredients, if you have sleep over guests, you can serve slices of Pumpkin bread, cake, or muffins with tea or coffee, and it's a fairly nutritous breakfast without a lot of fuss. It's loaded with Vitamin A, and protein from the nuts, and you may feel free to fold in other ingredients as you see fit! This is a lovely snack to have waiting in the freezer for those times when people drop by unexpectedly too! Although most people think of pumpkin as a Fall dessert, this bread is tasty, healthy and low fat all year round
The Sheet Cake Version
More by this Author
Many people are familiar with the good traits of the Astrology signs. But the negative characteristics are not often discussed. I offer up some of the main ones here, in good spirit!
A Mercury In Pisces Person loves being near the water, so what better way to live than in a condo community on the beach? Then these friendly people can socialize and be in a place that inspires them.
When a person is under the influence of Wands energies, it feels as if one can conquer the world! It's positive, fire energy, so use it wisely and see the growth in your life!